JAIME, N. G. Acceptance of palmito of guariroba [Syagrus oleracea (Mart.) Becc] in conserve, acidified with different organic acid. 2005. 54f. Dissertation (Master in Agronomy: Production vegetable)-School of Agronomy and Food Engineering, Federal University of Goiás, Goiânia, 2005.
Guariroba [Syagrus oleracea (Mart.) Becc.] is a native palm of the Brazilian Center-West, producing of flavor bitter taste palmito. By being producing greater and one of the exporting greaters of palmito, Brazil was assigned by the FAO to elaborate the standard of identity and product quality, for the Codex Alimentarius, in operation since 1985. Guariroba has restricted consumption and the palmitos candies, juçara and açaí, a global acceptance, these palmitos had become reference, as much in the definition of the standard of the Codex how much of the palmito industry. In the processing of palmitos in conserve, the acidification of the pickling brine of immersion of the product is necessary, aiming to lower pH of the end product. The lowering of pH, for lesser values that 4,5, prevents the development of Clostridium botulinum and the consequent formation of neurotoxins causing of the botulism. For this, the industry normally uses acid citric. In previous studies, when compared with others four organic acids, in the manufacture of the candy palmito in conserve, the products acidified with this acid one had gotten acceptance better, as much for trained cloth provers, how much for consumers. This work objectified to compare the acceptance of guariroba in conserve, acidified with different organic acids: acetic, citric monohydrated, dL-lactic 85%, L(+)-tartaric and dL-malic. For this experiment 75 glasses of conserves of guariroba, deriving of 80 palms with age of three years had been manufactured. Each treatment consisted of 15 glasses of conserve of guariroba, with pickling brine 2.5%, acidified with organic acid sufficient to lower pH for 4,3. The amount of each acid one was gotten with addition of organic acid in question and the measurement of pH, until value 4,3. At fifteen and the thirty days after assembly of the experiment, had been selected, three glasses of each treatment, for determination of pH stabilization and hidrogenionic potential of the conserves. At the forty five days, chemical and physical analyses of the products had been carried through, with objective to guarantee the sanitary quality of the conserves used in the acceptance evaluation. Had been determined pH of balance, total acidity, empty, gross weight, net weight, drained weight, weight of the pickling brine and free space of each one of the five treatments. These determinations, with nine repetitions, had been entirely randomized. The acceptance evaluation consisted of the degustation of portion of 50 g of the product, approximately, for 500 cloth provers not trained, volunteers, pupils, professors and passer-bys of Campus Samambaia of the Federal University of Goiás. For evaluation of the treatments, an hedonic scale was used, with corresponding concepts to one, two, three, four, five, six and seven, equivalents, respectively, I detested, I displeased very, I displeased moderately, I did not like nor I displeased, I liked moderately, I liked very and I adored. It was observed that the treatment with malic acid presented lesser acceptance those each other, that they had not had significant differences between themselves. The cost of acidification of each treatment was still determined, on the basis of the expense of acid ones. The cost of gotten acidification, for five acid ones, was approached, with exception of the tartaric and malic, more expensive. All the treatments had good acceptance for cloth provers, accustomed or not, to the consumption of guariroba.
